Step 1

1. Grease and lightly flour a cookie sheet. Make an 8" circle on the sheet.

Step 2

2. Beat egg whites in bowl until soft peaks begin to form. Gradually beat in sugar, 1 tablespoon at a time and salt. Add vinegar and vanilla and beat until stiff peaks form.

Step 3

3. Sift cornstarch over the meringue; fold in. Spread on cookie sheet within marked circle; spoon higher on sides to form hollow.

Step 4

4. Bake in preheated very slow oven, 250 degrees, for 1 hour. Turn off oven; do not open oven door, leave meringue in oven 3 to 4 hours or until cool. Loosen from sheet with long spatula. Place on serving dish.

Step 5

5. Fill meringue with kiwi and berries. Any season fruit can be used. I sometimes use canned fruit.

Step 6

6. Beat heavy cream and 1 tablespoon sugar until stiff. Pipe cream over fruit.